Eiersalade (Dutch Egg Salad)

Dutch potato-smooth egg salad

Makes 1.5 cups · 207 kcal per serving

Ingredients

• 200 g Egg
• 90 g Potato
• 90 g Mayonnaise
• 16 g Heavy Cream
• 12 g Dijon Mustard
• 2 g Salt
• 1 g Black Pepper

Method

1. 1. Boil the potato until very soft and the eggs until hard, ~9 min for the eggs, then peel both.
2. 2. Rice or mash the potato smooth and let it cool.
3. 3. Mash the eggs (coarsely for texture, fine for a smooth deli-style spread), then fold in the potato, mayonnaise, cream, mustard, salt, and pepper.
4. 4. Chill 30 min so it firms up and the flavors settle.
5. 5. Fold in sliced spring onion for a fresh bite, or stir in curry powder for a kerrie version.
6. 6. Pile onto soft bread or a crusty broodje.

Notes

The boiled-potato base is the trick behind the deli-shop version: it stretches the eggs and makes it spreadable rather than chunky.